Cooking, Soup

Basic Soup Base Recipe

Basic Soup Base Recipe

The amount of different soup flavors are endless; however I use the same soup base recipe for most of my non-cream soups. I start with my base and then add different ingredients, depending on the type of soup that I am making. It is a simple combination of ingredients, but produces a flavorful soup base to build upon.

Basic Soup Base Recipe Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 5 cloves garlic
  • 5 celery sticks
  • 4 medium carrots
  • 1 white onion

Basic Soup Base Recipe Instructions:

Mince the garlic and chop the celery, carrots, and onion. Add the vegetables to the soup pot with olive oil and fry on medium heat for 10 minutes, stirring every minute. This will help draw out the flavors from the vegetables, which will later infuse into the soup.

Suggested Soup Ideas:

  • Chicken Noodle Soup
  • Lentil Soup
  • Mexican Chicken Soup
  • Vegetable Potato Soup
  • Ham Soup

For a scratch chicken soup broth recipe, click here.

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Cooking

Chicken Soup Broth: How to Make from Scratch

Chicken soup bone broth recipe

Making soup broth from scratch is an essential kitchen skill. Although it is time-consuming and hard to fit in with your busy schedule, the pay off is worth while. The nutritional quality of homemade bone broth surpasses any store-bought soup broth. The flavor is distinct and pure, which evokes a sense of well-being. From a functional point of view, it is a versatile ingredient, which can be used in many other recipes, such as stir-fries, rice, and potato dishes.

Ingredients:

  • 3 chicken frames (chicken neck and back)
  • 10 cups of water
  • 1 carrot
  • 1-2 celery sticks
  • 1/2 white onion
  • 1 lemon wedge
  • 5 garlic cloves
  • 1 teaspoon black peppercorns
  • 7 bay leaves
  • 1 teaspoon rosemary
  • 3 sprigs lavender herb (or your other favorite herb for flavoring)

Directions:

Place chicken frames into a large pot with 10 cups of water and bring to a boil. Scoop out the white foam that floats up to the surface.

Chicken necks and backs

Chicken necks and backs

Add in carrot, celery, white onion, lemon wedge, garlic, black peppercorns, bay leaves, rosemary, and lavender sprigs. Turn heat down to low and partially cover with lid.

Add vegetables, herbs, and spices

Add vegetables, herbs, and spices

Simmer for 2-4 hours, occasionally stirring the broth. A longer simmer time means more nutritional content is infused into the broth.

Let the broth cool down and run through a strainer to remove any chunks and pieces.

In a different bowl, separate the meat from the bones. This meat can be incorporated back into the soup if desired.

 

 

 

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